In a bowl mix the flour and semolina with salt and mix in a little cold water at a time, until you can make it into a dough. Roll into a bowl and leave to rest covered in the fridge.

Roll out into rectangular sheets 3 mm thick and cut into mini 1 cm rectangle shapes.

In a saucepan add a tablespoon of extra virgin olive oil and fry the sweet chili peppers (bastardoni) for a minute turning them. Take them out the oil and put them to one side.

In the same pan fry 50g of the diced pasta for 2 minutes and then keep to one side.

In a large saucepan, put the oil, finely chopped onion, thinly sliced garlic and celery and saute for 10 minutes. Add the cooked chickpeas including some of the water they were cooked in for another 10 minutes.

Add the diced tomato, basil and chili and leave to sit for 10 minutes.

Cook and drain the sagnette (retaining some of the water) and pour into the sauce and leave for a few minutes to stand.

If the dish seems to thick add a ladel of the pasta water.

Serve with a fried pepper and a spoonful of the fried dough in each bowl.

Serve with a young and fresh Cerasuolo D'Abruzzo